The story of Stichelton is one of returning to the roots of British cheese making, but still ending up with something modern and unique. English Blue Stilton is a name controlled cheese, and it must be made with pasteurized milk by law. But as cheesemaker Joe Schneider and Randolph Hodgson of Neal's Yard Dairy began talking about making a raw milk Stilton, they soon stopped talking and began to take action. Stichelton is a true farmhouse cheese – made on the farm, with the cows and milking taking place just a few room away. Using traditional rennet and a long, slow ripening time, the milk is transformed into a soft, gentle curd, retaining all the flavor and nutrition of the pure, raw milk.

Stichelton is a cheese that best resembles a Stilton from the pre-industrial era. A huge amount of work is done by hand; even the sides of the wheels are gently smoothed down with the use of a butter knife. Only 30 wheels of Stichelton are made a day, with variations in tastes and flavor ebbing and flowing with the seasons and the cows' feeding habits. This is a cheese that is inherently connected to the land, with a flavor that is both intense, smooth, and tantalizing. Made after a Stilton recipe, this cheese is obviously a natural partner for dessert with port and pears, or served with good crusty bread and toasted walnuts. Funnily enough, since the cheese could legally not be called "Stilton," they took the name "Stichelton" from the old name of the town of Stilton, as it was recorded in the twelfth century Lincoln Rolls of the Lincoln Cathedral. So in nearly every way, this cheese is both an exciting new creation and a traditional return to form for British blue cheeses.